The Donut icer

• Main Authors: Co, Gregorio T., Dela Torre, Karolyne R., Ko, Michael Anthony L., Mendoza, Jeffrey U., Sy, Lexter N.
• Format: text
• Language: English
• Published: Animo Repository 2003
• Subjects: Doughnuts; Food industry and trade > Equipment and supplies; Bakers and bakeries
• Online Access: https://animorepository.dlsu.edu.ph/etd_honors/304
• Institution: De La Salle University

In A-Donut Company, the process of dipping donuts is done manually, dipping two donuts at a time. This operation experiences longer cycle time. Observing that this aspect can be improved, our group thought of automating the process by fabricating a machine that would dip a larger quantity of donuts and applying industry standard technology. Thus, the concept of creating the Donut Icer was initiated. In application of the Manufacturing Engineering and Management concepts, our group utilized Programmable Logic Controller, pneumatics and other control devices in designing the machine. The Donut Icer can dip at the maximum of 35 donuts in one tray. Once the donut tray is loaded into the machine, it is clamped using strings in for it not to be stable during rotation. The pneumatic cylinder brings down the rotating assembly to dip the tray of donuts. Once the dipping is done, it stops for a moment, allowing the chocolate fondant to settle. After rotating to its initial position, the dipped tray of donuts can now be released from clamping and be ejected from the machine. By being the first to develop a machine that automatically dip a batch of donuts, the production capability of the company will be increased. This machine will make a big contribution to the growing donut industry.